Cauliflower pakora (Gobi ka pakora)

Gobi pakora (cauliflower pakoras) are tasty, crunchy, golden brown Indian tea time snack loved by not only in India but around the world. These pakoras are crunchy form outside and soft from inside.

To prepare this delicious Gobi pakora first cauliflower is cut into small florets then dipped in a spicy besan batter which is prepared with Besan (gram flour) and spices and carom seeds are added to it according to personal preference than these florets are deep fried.

These crunchy and delicious cauliflower pakoras are served with green chutney or tomato sauce. Gobi pakoras are perfect for an afternoon tea time snack or a cocktail party.

Ingredients:

½ Head of cauliflower (1 Lb.Cauliflower) 2 Cups of gram flour (besan)½ Teaspoon Ajwaiin (carom seeds)1 Teaspoon red chili powder1 Pinch of asafetida (Hing) or to your taste 1½ Teaspoon salt or to your taste1½ Cup of water or as need to make batter2 to 3 cups of vegetable oil for frying

1. Remove and discard the stems and the green leaves from cauliflower. Now insert the knife into the core stem near the head of the cauliflower and cut it. When the core stem is removed, the core with the florets attached will be reaming. Remove the florets by cutting each cluster from the core. If the florets are larger then cut them to the desired size.

4. Now add little water at a time in the flour and with the hand mixer beat it for a minute or until it become a smooth batter.

In Besan add spices

Add water in Besan and mix

5. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat to high then turn it to medium high, so that oil heats up quickly, in 7 to 8 minutes oil will heat. The correct temperature is important.

6. To test the oil to see if it is ready, drop a little batter if it rises immediately to the surface and sizzles, the temperature is correct, if it get brown quickly it means it is too hot then turn the heat down, if it is sink to bottom and do not simmer it means it is not hot enough, and the pakoras will absorb too much oil and remain greasy, Adjust the heat accordingly.

Heat the oil

Drop little batter in hot oil

7. Now take a Cauliflower floret and dip in the Besan flour batter one after another making sure the florets are well coated with the batter then gently drop them into hot oil.

8. For convenience drop few florets in the batter and coat them well, then just pick up each floret and drop in hot oil.

Besan batter

Dip the cauliflower floret in the batter

Cover the floret with batter

Drop few florets in the batter

9. Let the pakora fry for 1 minute then with the pierced spatula turn the pakoras around and let them cook for 1 minute, turn them back again. Keep the heat medium. If the oil is too hot then the cauliflower will remain raw from inside.

Drop the florets in hot oil

Turn the pakoras around

10. With the spatula keep flipping the pakoras upside down for 5 to 6 minutes or until the pakors become golden brown.

11. Once pakoras become golden brown with the spatula take them out from the oil and place them on the plate over paper towel so that excess oil is absorbed.

Pakoras are fried

Take the pakora's out from hot oil

Place the fried pakoras over paper towel

Cauliflower Pakora

12. Once you take all the pakoras out of the oil, turn the heat down to low, because oil is hot and when you drop another batch of pakoras in the oil they will fried quickly from outside and inside the cauliflower will stay raw.

13. Drop another batch of pakora in the oil, and then raise the heat up to medium. Repeat the process until all the pakoras are made.